Grayson West
American comfort foods are beloved for their heartiness and nostalgia, but not everyone around the world shares the same affection for them. What feels familiar and satisfying in the U.S. can often leave others confused or curious. These ten dishes are some of the most baffling to those outside the States.
Biscuits And Gravy
Soft, buttery biscuits drenched in thick sausage gravy define a Southern breakfast. This hearty and indulgent dish often confounds those unfamiliar with it. Why pour creamy gravy over bread? In the U.S., it’s pure comfort, but elsewhere, the combination of textures and flavors can feel unexpected or overwhelming.
Peanut Butter And Jelly Sandwiches
A staple in American lunchboxes, peanut butter and jelly sandwiches combine nutty richness with sugary fruit spread. This contrast is what makes them irresistible to many. Yet, for those unaccustomed to the pairing, it feels like an unusual clash—why mix dessert-like jelly with a protein-packed spread?
Sweet Potato Casserole With Marshmallows
Thanksgiving tables across the U.S. wouldn’t be complete without this dish—mashed sweet potatoes topped with toasted marshmallows. The result is sticky, caramelized, and decadent. But is it a side or a dessert? For outsiders, the concept of sugar-laden vegetables remains baffling, yet Americans savor the nostalgic, oven-baked sweetness.
Root Beer
Nothing divides opinion like this drink. Its bold, herbal flavor—once derived from real sassafras—reminds some of medicinal syrups. Americans grow up sipping it with burgers and fries, but many international visitors expect a cola-like taste and are caught off guard by its sharp, earthy notes.
Fluffernutter Sandwiches
Peanut butter alone is rich, but add marshmallow fluff, and it transforms into a sticky, cloud-like experience. This childhood favorite, common in New England, brings instant comfort to those who grew up with it. To newcomers, the sheer sweetness overshadows the bread, which makes it feel more like a dessert than a meal.
Tater Tot Hotdish
Casseroles take many forms, but in the Midwest, tater tot hotdish reigns supreme. Ground beef, mixed vegetables, and condensed soup form the base, topped with crispy tater tots. It’s simple, filling, and beloved. Still, many outsiders wonder—why not use real potatoes instead of processed tots?
Chicken-Fried Steak
This dish looks like fried chicken but is actually battered beef, deep-fried and smothered in thick gravy. Served with mashed potatoes, it’s a Texas favorite that baffles those outside the U.S. Who decided to coat beef in breading like chicken? The answer: Southern cooks seeking hearty, indulgent meals.
Jell-O Salads
Brightly colored gelatin loaded with fruit, vegetables, or even mayonnaise—it’s hard to define Jell-O salads. These creations, popular at Midwestern potlucks, blur the lines between appetizers and desserts. While locals appreciate their retro charm, others find the combination unsettling.
Grits
Creamy and best enjoyed with butter or cheese, grits are a breakfast favorite across the South. Made from ground corn, they have a smooth yet slightly grainy texture. Though adored locally, visitors sometimes struggle with the blandness—without the right seasonings, grits can taste underwhelming.
Corn Dogs
Crispy golden batter surrounding a juicy hot dog served on a stick—corn dogs are a staple at American fairs. The combination of deep-fried cornmeal and salty sausage is irresistible for locals. Yet, those unfamiliar with the concept often question the need to batter a hot dog in the first place.